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Retired Butcher Reveals Secrets to Saving Money on Beef, Chicken, Pork and Seafood
Each chapter in this book is guaranteed to save you money. I spent over 35 years working in the grocery store meat departments. I learned how to save thousands of dollars on my meat purchases. I will show you how I did it and how simple it will be for you to use the same techniques. It just kills me to see how little people really know about buying fresh meat, seafood, and poultry. The amount of money the average shopper wastes is just overwhelming. When you begin following the simple, proven, money-saving tips and techniques in my new book, you can begin saving money each and every time you shop at your favorite supermarket. Every technique in this book I have used over and over again. Each...
How to Manage a Security Sales Organization
Building a Successful Security Sales organization is more than possible if you have the right information, tools, and work ethic to make it work. In How To Manage A Security Sales Organization, author Lou Sepulveda reveals the successful sales and development techniques that have worked in his own career. How To Manage A Security Sales Organization will teach you: 1. The secrets of developing door-to-door sales teams 2. How to hire, develop, train, and build a sales team that shatters corporate records Lou Sepulveda C.P.P., grew a sales organization from a start-up to a $5 billion annual business in less than four years. Author of The Formula for Selling Alarm Systems and Surviving in the Se...
Hearings
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The Age of Steel
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Farm Index
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Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products.
The Weekly Reporter
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